Lamian -- Lā miàn 

Lamian (Chinese: 拉面, pinyin: lā miàn) is a type of Chinese noodle. Lamian is made by stretching and folding the dough into strands. However, the twisting and subsequent stretching of the strips of dough happens due to the weight of the dough. Depending on the number of times the dough gets folded, the strands can be made in various lengths and thicknesses. This unique method of making noodles originated in China. The Songshi yangsheng bu which was written by Song Xu and dates back to 1504, has the earliest description of the method to make lamian.

Dishes using lamian are usually served in a beef or mutton-flavored soup. Literally, lā (拉) means to pull or stretch, while miàn (面) means noodle. The hand-making process involves taking a lump of dough and repeatedly stretching it to produce many strands of thin, long noodle. 

To strech the dough

In the Lanzhou(a city in Northwestern China) style, the dough is worked aggressively. It is pulled in straight, quick, tugs with no twisting or waving. Some pullers regularly slam the noodle against their prep boards to ensure even stretching and uniform thickness. Flour is sometimes used to dust the strands and prevent sticking.

There is also another style, mostly for show, in which the noodle maker stretches one thick, flat strand of dough between two hands. This is usually done for show and involves the puller twirling and spinning much like Chinese ribbon dancing.

Lamian show

Small restaurants serving Lanzhou-style lamian are very common throughout western China where they have formed a staple diet for centuries, as well as eastern Chinese cities. Many of the lamian restaurants are owned by Hui ethnic families from Northwestern China, and serve only halal food (thus no pork dishes). Lamian restaurants are the most common halal restaurants in eastern China.

Lanzhou Lamian--the most common lamian in China